Preheat the oven to 450℉

Make The Salad:

1. Roast the Kabocha squash and Delicata squash– (see detailed instructions below, on the best way to skin, seed and dice the squash).  Place the diced Kabocha squash and sliced Delicata squash in a large bowl.  Using your hands, mix in the minced garlic to coat the squash. Sprinkle in cinnamon, cumin, black pepper and lime juice and mix with a spoon.  Pour the seasoned squash on a parchment lined baking sheet and place in the preheated oven to bake for 10 minutes.  Using a spatula, flip the squash pieces over and continue to cook for another 8 minutes, or until the squash is starting to brown.  Remove from the oven to cool.
2. Make the Salsa: Place all the prepared ingredients in a medium sized bowl and mix together.  Taste and add more lime juice or peppers, or garlic to taste.

To Serve:

Place the chopped greens on a large serving platter and decoratively place the squash on top.  Sprinkle with chopped cilantro and serve with salsa on the side or pour on top. 

Best Way To Prepare Kabocha Squash:

Kabocha squash is very hard and almost impossible to peel, cut and dice when raw. 

Using this method makes it so easy!

1.  Using a sharp paring knife, poke holes all over the squash and place in the microwave for 2 minutes.  Let cool for about 10 minutes, then cut in half and remove the seeds.  Take off the skin with a peeler. Dice the flesh into ½” dice and place on a parchment lined sheet pan.